I love traveling, but airports – I mean, the worst. OK, that’s not fair. Some are adequately stocked with some sub-par options – anything with a Jamba Juice is A-OK in my book. But usually, you get charged $5 for a bottle of water, they spell your name wrong on your coffee, and there isn’t a vegetable in sight. However, there is one shining beacon of hope in the Portland airport. Not only does Coffee People have pretty decent coffee and tea – almond milk latte, ftw – they also have something called “The Wonder Muffin.” And that, my friends, is exactly what it is. I tried and tried to make the gluten-free, vegan blueberry muffin that would live up to the Wonder Muffin title, but, alas, I did not succeed. It seems that recipe is still floating around out there somewhere in the universe, waiting to be discovered. Until then, breakfast cookies. After one too many failed muffin attempts, I shifted directions and realized the closest thing to a muffin is a breakfast cookie, which is totally doable both vegan and gluten-free! This recipe is simple, requiring just 1 bowl to prepare! Plus, it’s (vegan) butter-free, vegan, gluten-free, and naturally sweetened. Oh yeah. These breakfast cookies are the real deal. They’re: TenderHeartyLoaded with oats + fiberBlueberry-lacedPerfectly sweet& Delicious Make this recipe ahead of time to bring along to work or school (or traveling!). They make the perfect light breakfast or snack and are loaded with wholesome ingredients! If you give this recipe a try, let us know what you think! Leave a comment, rate it, and don’t forget to tag a picture @minimalistbaker on Instagram. We’d love to see your breakfast cookies in action!
